Wholemeal Spelt Savoury Muffins with Feta and Chives
Servings: 6 muffins
Ingredients
- 55g (¼ cup) butter, melted (reserve about 5g for greasing the muffin pan)
- 125g (1 cup) white spelt flour (see note 1)
- 125g (1 cup) wholemeal spelt flour (see note 1)
- 1½ tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- 1 tsp paprika
- 2 tbsp fresh chives (finely chopped)
- 55g (2 oz) feta cheese (crumbled)
- 185ml (¾ cup) milk (see note 2)
- 1 egg (medium)
Instructions
- Preheat your oven to 175°C (350°F).
- Melt the butter and use about 5g to generously grease your muffin pan.
- In a large bowl, combine the white spelt flour, wholemeal spelt flour, baking powder, baking soda, paprika, chives, and crumbled feta. Mix well.
- In a separate bowl, whisk together the egg, milk, and the remaining melted butter.
- Pour the wet ingredients into the dry ingredients and gently combine until just mixed. The batter will be thick and sticky—do not overmix.
- Divide the batter evenly between six muffin pan holes. It’s fine for the batter to come right up to the top.
- Bake for 20–22 minutes, or until the muffins are golden and a skewer inserted in the centre comes out clean.
- Allow to cool slightly before serving.
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified. Please read for more information.
2. For a slight tang and softer crumb, you can add ½ tsp lemon juice or vinegar to the milk and let it sit for 5 minutes before mixing it in. Alternatively, buttermilk works well too.
